Chipotle Salsa

Caramelized Onions

Taco Shells and Toppings

16

Old El Paso™ Stand 'n Stuff™ taco shells, heated as directed on box

1

cup crumbled queso fresco cheese

1

medium avocado, pitted, peeled and sliced

Directions

Directions

1Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.

3Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.

4Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.

Notes

Tips

Expert Tips

To make a MANgarita: Pour a shot of aged tequila. Open a bottle of Mexican beer. Serve with a lime wedge and a pile of coarse salt.